Poppy Seed Chicken Recipe
Posted: Mon Oct 25, 2010 7:55 am
For all those folks at the 2010 BorregoFest that asked for the Poppy Seed Chicken recipe, here it is and thanks for all the complements!
It's a great trail recipe as the chicken and the soup/sour cream mix can both be prepared in advance at home, put in zip lock bags and refrigerated until you are ready to cook it. Dutch oven for about 30 minutes works just great. All I had to do at camp was put it all in the dutch oven, smash up the ritz crackers and melt the butter! Very easy, simple and tasty!
POPPY SEED CHICKEN
6 large (or 8 medium) chicken breasts, cooked and cut into bite-size pieces (I prefer grilling the breasts for that added flavor)
2 cans cream of chicken soup
1 cup sour cream
2 cloves of garlic, pressed or minced
1 teaspoon Champagne or Dijon mustard (optional)
54 Ritz crackers, crushed (1 tube = 36 crackers)
½ cup butter, melted
2 tablespoons poppy seeds
Spread chicken pieces in 9x12 glass baking pan. Mix soup, sour cream, garlic, and mustard. Pour mixture over chicken pieces and spread out evenly. Sprinkle crushed Ritz crackers on top. Pour melted butter evenly over crackers; then sprinkle with poppy seeds. Heat in 350o F oven for approximately 35 minutes until topping is crisped and sauce is beginning to bubble along sides of pan. Serve over rice or egg noodles.
Enjoy!
It's a great trail recipe as the chicken and the soup/sour cream mix can both be prepared in advance at home, put in zip lock bags and refrigerated until you are ready to cook it. Dutch oven for about 30 minutes works just great. All I had to do at camp was put it all in the dutch oven, smash up the ritz crackers and melt the butter! Very easy, simple and tasty!
POPPY SEED CHICKEN
6 large (or 8 medium) chicken breasts, cooked and cut into bite-size pieces (I prefer grilling the breasts for that added flavor)
2 cans cream of chicken soup
1 cup sour cream
2 cloves of garlic, pressed or minced
1 teaspoon Champagne or Dijon mustard (optional)
54 Ritz crackers, crushed (1 tube = 36 crackers)
½ cup butter, melted
2 tablespoons poppy seeds
Spread chicken pieces in 9x12 glass baking pan. Mix soup, sour cream, garlic, and mustard. Pour mixture over chicken pieces and spread out evenly. Sprinkle crushed Ritz crackers on top. Pour melted butter evenly over crackers; then sprinkle with poppy seeds. Heat in 350o F oven for approximately 35 minutes until topping is crisped and sauce is beginning to bubble along sides of pan. Serve over rice or egg noodles.
Enjoy!
